Tart de brymlent (a medieval lenten tart)

6 servings

Ingredients

Quantity Ingredient
Dough; for 9 inch pie crust
1½ pounds Salmon; cod, haddock or a mixture
2 tablespoons Lemon juice
2 tablespoons Butter
2 eaches Pears;peeled, cored & thinly sliced
2 eaches Apples;peeled,cored & thinly sliced
1 cup White wine
2 tablespoons Lemon juice
2 tablespoons Brown sugar
5 eaches Cubebs:* , thinly crushed
⅛ teaspoon Cloves, ground
⅛ teaspoon Nutmeg
¼ teaspoon Cinnamon
½ cup Raisins
10 eaches Prunes; pitted & minced
6 eaches Dates; minced
6 eaches Figs, dried; minced
3 tablespoons Red currant jelly; or Damson

Directions

*"The cubeb,an aromatic pepper commonly used in medieval times, can still be bought in many spice shops." Preheat the oven to 425F and bake the pie crust for 10 minutes. Let cool. Cut the fish into 1½" chunks, salt lightly ands sprinkle with 2 tbsp lemon juice. Set aside. Melt the butter in a large, heavy skillet and toss the pear and apple slices in it until they are lightly coated. Combine the wine, lemon juice, brown sugar, spices and dried fruits, and add to the mixture in the skillet. Cover and simmer about 15 minutes or until the fruit is soft but still firm. Check the flavoring, and drain off excess liquid. Paint jelly on the pie crust.

Combine fish chunks with fruit and place the mixture in the crust.

Bake at 375F for 15-25 minutes, or until the fish flakes easily.

Related recipes